• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.258-258
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• 2017

We received 73 wheat resources from CIMMYT for analysis of agricultural characteristics and qualities of them. We sowed 73 lines and 4 Korean varieties in fall and spring to compare differences of wheat traits between fall and spring seeding. The heading and maturity date of fall seeding lines has coming faster average 18 days than spring seeding lines. Fall seeding lines have more number of spike per $m^2$ and grain number of spike. Spike and awn length of spring seeding lines were shorter than fall seeding lines and stem length was variable to varieties in both condition. Protein contents of five of 73 lines, Jokyoung and Jopoom varieties decreased but the others increased. The sedimentation values of 34 lines include Jokyoung and falling number (F/N) of 44 lines include two varieties, Keumkang and Jokyoung, decreased but the others increased, respectively. Particle size was presented that most spring seeding lines were bigger. However, when it sowed in fall, the lightness (L) of wheat flour was lighter. Consequently, we confirmed when it was sowed in spring, agricultural traits and qualities of wheat got weak.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.501-505
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• 2011

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1766-1772
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Journal of the Korean Home Economics Association
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• v.28 no.4
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.6
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• pp.419-425
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• 2001

A dense pellicular solid matrix has been fabricated by coating 4% agarose gel on to dense zironia-silica(ZS) spheres by watr-in-oil emulsification . The agarose evenly laminated the ZS bead to a depth of 30㎛, and the resultin gpellicular assembly was characterised by densities up to 2.39g/mL and a mean particle dimeter of 136 ㎛. In comparative fluidisation tests, the pellicular solid phase exhibited a two-fold greater flow velocity than commercial benchmark ad-sorbents necessary to achieve common values of bed expansion. Furthermore, the perlicular parti-cles were characterised by improved qualities of chromatographic behaviour, particularly with re-spect to a three-fold increase in the apparent effective diffusivity of lysozyme within a pellicular assembly modified with Cibacron Blue 3GA. The properties of rapid protein adsorption/desorp-tion were attributed to the physical design and pellicular deployment of the reactive surface in the solid phase. When combined with enhanced feedstock throughput, such practical advantages recommend the pellicular assembly as a base matrix for the selective recovery of protein products from complex, particulate feedstocks(whole fermentation broths, cell disruptates and biological extracts).

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.157-162
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• 2018

Objective: The aim of this study is to identify single nucleotide polymorphisms (SNPs) and genes related to pig IMF and estimate the heritability of intramuscular fat content (IMF). Methods: Genome-wide association study (GWAS) on 704 inbred Berkshires was performed for IMF. To consider the inbreeding among samples, associations of the SNPs with IMF were tested as random effects in a mixed linear model using the genetic relationship matrix by GEMMA. Significant genes were compared with reported pig IMF quantitative trait loci (QTL) regions and functional classification of the identified genes were also performed. Heritability of IMF was estimated by GCTA tool. Results: Total 365 SNPs were found to be significant from a cutoff of p-value <0.01 and the 365 significant SNPs were annotated across 120 genes. Twenty five genes were on pig IMF QTL regions. Bone morphogenetic protein-binding endothelial cell precursor-derived regulator, forkhead box protein O1, ectodysplasin A receptor, ring finger protein 149, cluster of differentiation, tyrosine-protein phosphatase non-receptor type 1, SRY (sex determining region Y)-box 9 (SOX9), MYC proto-oncogene, and macrophage migration inhibitory factor were related to mitogen-activated protein kinase pathway, which regulates the differentiation to adipocytes. These genes and the genes mapped on QTLs could be the candidate genes affecting IMF. Heritability of IMF was estimated as 0.52, which was relatively high, suggesting that a considerable portion of the total variance of IMF is explained by the SNP information. Conclusion: Our results can contribute to breeding pigs with better IMF and therefore, producing pork with better sensory qualities.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.173-180
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• 1978

The sensory test and analysis of the proximate composition and hydroxyproline content of 4 kinds of Korean commercial sausage products (Beef, Hamburger, Frank, Hotdog) were carried out and the results were compared one another. The qualities of these sausage products were compared one another. The qualities of these sausage products were compared on the basis of the nutritive value of foreign sausages and according to the Korea Food Law. The results obtained were as follows. 1. The general conclusion drawn from the results of the proximate analysis was that the average composition of commercial sausages was adequate in view of the limits set by the Food Law. 2. The evaluation factors of sausages based on moisture-to-protein and protein-to-fat ratios were proposed tocompare the qualities of Korean commercial sausages with those of foreign commercial sausages. 3. Content of collagen as connective tissues in total protein of Korean commercial sausages were $2.1{\sim}15%$. The results of the present study appeared to suggest that meat contents of Korean commercial sausages used in this study were less than those of foreign sausages. 4. Among the 4 different kinds of sausages studied the qualities of Frank sausages were the best whereas those of Hotdog sausages were of the lowest quality. Beef sausages appeared better than Hamburger sausages from the view point of nutritive components.